Easter Trifle Delight (Print Version)

# Ingredients:

01 - 1 vanilla cake (pre-baked and tinted pastel)

02 - 2 cups thick cream for whipping

03 - 2 tablespoons sugar in powdered form

04 - 1 teaspoon extract of vanilla

05 - 2 cups pudding with vanilla flavor

06 - 1 cup chopped, drained pineapple

07 - 1 cup sweetened shredded coconut

08 - 1/2 cup colorful pastel candy sprinkles

09 - 1 cup tiny chocolate eggs

# Instructions:

01 - Follow package steps to bake your cake. Divide the mix into bowls, add pastel shades, then bake, cool, and dice into tiny squares.

02 - Combine cream, powdered sugar, and vanilla extract. Beat together until it thickens and holds form.

03 - Start with pastel cake squares at the base of your dish. Add vanilla pudding, toss in pineapple pieces and coconut, then cover with whipped cream. Keep layering in this order until complete.

04 - Finish the top with whipped cream, pastel sprinkles, and mini eggs. Place in the fridge for an hour before eating.

# Notes:

01 - For extra flavor, layer in some fresh strawberries or raspberries.

02 - Let your dessert sit in the fridge a few hours before eating—it'll taste even better!

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